Friday 25 January 2019

Kale, Kidney Bean and Sweet Potato Chilli

kale kidney bean and sweet potato chilli

This is a warming and satisfying chilli with a smokey flavour that's so comforting and perfect for cold evenings.

Three great health benefits: good source of fibre, beneficial for eye health, anti-inflammatory

Serves 4

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tsp ground cumin
1/2 tsp sweet smoked paprika
2 tbsp tomato puree
2 sweet potatoes (450g), peeled and chopped into bitesized cubes
2 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
500ml water or vegetable stock
1 tbsp maple syrup
Sea salt and black pepper
3 handfuls kale

1) Warm the olive oil in a saucepan over a medium-low heat on the hob.
2) Add the onion and lightly fry for a few minutes, until softened. Add the garlic and chilli and lightly fry for a further 1-2 minutes.
3) Stir in the ground cumin and paprika, along with the tomato puree. Add the sweet potato, stirring to cover all of the pieces in the spice mixture.
4) Add the chopped tomatoes and kidney beans. Swish the water/ stock in the empty tomato cans to obtain any remaining juice and add to the saucepan. Stir in the maple syrup and season with salt & pepper.
5) Simmer for 35-40 minutes, stirring regularly, until the sweet potatoes are cooked through (add a splash more water if needed). A couple of minutes before the end of the cooking time, stir in the kale.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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